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Chipotle Chicken Breast Strip Wraps
Chipotle Chicken Breast Strip Wraps

Chipotle Chicken Breast Strip Wraps

with Tomato Salad and Chips

This Chipotle Chicken Breast Strip Wraps is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Milk
Sulphites
Cereals containing gluten
Egg
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

20

Cornflour

2

British Chicken Breasts

30

Mature Cheddar Cheese

(Contains: Milk)

1

Medium Tomato

12

Red Wine Vinegar

(Contains: Sulphites)

3.96

Plain Taco Tortillas

(Contains: Cereals containing gluten)

64

Mayonnaise

(Contains: Egg, Mustard)

20

Chipotle Paste

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)777 kcal
Energy (kJ)3252 kJ
Fat26.5 g
of which saturates6.2 g
Carbohydrate86.9 g
of which sugars6.7 g
Protein52.9 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Paper Towel
Grater

Instructions

Chop the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Coat the Chicken
2

Put the cornflour into a large bowl. Season with salt and pepper and mix to combine. 

Cut the chicken breasts lengthways into 1cm wide strips. 

Add the chicken strips to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry Time
3

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.

Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl.

Once cooked, remove the pan from the heat and place the chicken onto a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish the Prep
4

Meanwhile, grate the cheese. Cut the tomato into 1cm chunks.

In a small bowl, add the tomato chunks, red wine vinegar and the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

Finishing Touches
5

When everything's nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. 

In a small bowl, add the mayo and chipotle paste and stir to combine (add less chipotle if you'd prefer things milder).

That's a Wrap
6

To assemble your wraps, lay the warmed tortillas on your plates (2 per person). 

Spread a spoonful of chipotle mayo over each, then top with fried chicken strips, tomato salad and a sprinkle of grated cheese.

Roll up the wraps and serve the chips alongside.

Enjoy!

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